ZAZA began with a love of the thin crust, wood-fired pizzas, savory salads and creamy gelatos of Southern Italy. Our menu today pays homage those Southern Italian classics that fueled our passion for cooking, as well as the beloved flavors of our own Southern American surroundings and personal culinary experiences. Salute Little Rock.

A few notes about the things we are committed to that make us crazy, but that also make us, us.

San Marzano Tomatoes or Bust

To put it lightly, we are FANATICAL about certified San Marzano tomatoes. As specified by the VPN, San Marzano is the only tomato allowed on a true Neapolitan pizza, "otherwise it's just meat and sauce," as we like to say.

San Marzano is a variety of tomato grown in volcanic soil in Italy – fruit so tied to the fertile soil of the Agro Sarnese-Nocerino region in Campania, Italy, that the European Union awarded it Denominazione d’Origine Protetta (DOP) protection in 1996. They are more sweet than acidic when compared to Roma tomatoes. San Marzanos are prized by ZAZA for their sweetness, low acidity, meaty flesh and a mercifully low seed count.

Certifed San Marzanos are far superior than any other type of tomato you can buy from a can. Warning, once you go San Marzano you'll nevergo back.

Molino Caputo Tipo 00? Yes, please.

Our crisp, yet chewy crust is achieved by using only the premier Italian "00" flour – Molino Caputo Tipo 00, a true Italian doppio zero wheat flour used by many European chefs and bakers. The "00" refers to the highly refined and soft qualities of the flour. This 100% natural, finely milled flour has low gluten content which leaves you feeling satisfied, not stuffed.

Make it Yourself

Our house-made pizza sauce and dressings are addictive because they are all natural, perfectly balanced, simple and made every morning. We make our pizza sauce with a hand-cranked mill and only 5 ingredients: Imported San Marzano Tomatoes, extra virgin olive oil, locally grown basil, Kosher salt and just-cracked pepper.

Your Pizza is So Hot

Our 12" - 14" pizzas are cooked to perfection at 700º-750º for 3 - 4 minutes in a handcrafted oven made of Italian stone. Cooking at such high temperatures near open flames with hardwoods naturally results in a bit of dark, crunchy